Easy Authentic Flaky Jamaican Beef Patty Recipe Gimme Yummy Recipes

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1. Sauté Aromatics and Vegetables - heat olive oil in a dutch pot or sauté pan over medium heat, then add onion, tomato, garlic, scotch bonnet peppers and sauté until they have softened a bit. 2. Add Callaloo and Season - then add chopped callaloo, thyme sprigs, butter, salt, pepper, and chicken stock. 3.

Jamaican beef patty recipe

Add the chopped cabbage, potatoes, nutritional yeast, sugar, and all spices into the pot. Give it a quick stir so everything is evenly distributed. Add 1 c water and cover the pot with a lid. Cook for 20-25 minutes, until the veggies are completely soft. Taste the veggies, and add more salt or seasonings to taste.

the pastry dough slightly developed. Removed dough from mixing machine

Vegan Jamaican Spinach patties Ingredients16 oz Spinach1 tbsp curry powder1 tsp garlic powder1 tsp onion powder1 tsp mustard powder1 tsp nutmeg1 medium onion.

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Preheat oven 400 degrees F. Line a baking sheet with parchment paper and lightly spray or grease with oil. Set aside. Remove bowl from the refrigerator, divide the dough into eight or nine pieces. Using an extra sheet of parchment paper roll out each piece of dough into a 4-inch circle, about 1/8-inch thick.

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In a large skillet, heat butter until hot but not smoking. Add the onion and cook until softened, about 4 minutes. Add the garlic and ginger and cook for 1 minute. Add the veggie ground beef, turmeric, cumin, allspice, cardamom, scotch peppers, and thyme and cook until heated and spices are fragrant, about 10 minutes.

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To cook the callaloo. In a large frying pan, add the olive oil, saute the onion, scallion, garlic and red bell pepper until they are soft and translucent. Add the tomato, thyme and scotch bonnet pepper and continue to cook for about 2-3 minutes. Steam the callaloo by pouring in the hot water.

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To make the sauce, heat olive oil in a 12-inch nonstick pan. Lower the heat to medium-high, add the minced garlic and fry it for a couple of minutes (to make sure it doesn't burn, stir it constantly). Add the chicken stock (or vegetable stock), lemon juice, cilantro, salt and pepper.

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Fill the patties and bake: Set two oven racks in the middle of the oven and preheat to 400°F or 200°C. Divide the dough on parchment paper into 6 equal portions. Roll out each portion between the second sheet of paper to about 3 mm or ⅛ inch thick. Use enough flour needed to prevent the dough from sticking.

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Instructions. Preheat the oven to 400 degrees F / 200 degrees C. In a large bowl, combine the dry ingredients for the dough; flour, curry powder, and salt.

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Remove excess oil if needed. Preheat the oven to 200°C/400°F. Cut the flaky pastry into 6 squares. On a floured surface, flatten each square a bit using a rolling pin. Fold a square piece into a triangle and unfold again. Fill one triangle with ground beef leaving about a half centimeter from the edge unfilled.

Pin on Food For Thought

Start by prepping ingredients: Chop the greens, peeled onion, tomato, seeded bell pepper, and scallions. Mince the garlic. Next, set a large 6 to 8-quart pot over medium heat. Add the butter, chopped onions, and chopped bell pepper to the pot. Sauté the onions and peppers for 2 to 3 minutes.

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Preparation. Step 1. 1. In a large skillet, heat the olive oil over medium heat. Add the onion and, if using, the garlic and sauté until soft and translucent, about 5 minutes.

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Cut leaves and soft stems from the callaloo branches, then soak in a bowl of cold water for about 5-10 minutes or until finished with prep. Proceed to slice the onions, mince the garlic, and dice the tomatoes. Set aside. Remove callaloo from the water and cut it into chunks.

Jamaican Beef Patty Recipe

2 tbsp.. unsalted butter. 1 tbsp.. neutral or coconut oil. 1. small yellow onion, finely chopped. 3. cloves garlic, finely chopped. 2 lb.. fresh callaloo, tough stems discarded and leaves and.

Pin on COOKING

Let the mix stand for at least two hours. If it will not be used then, it can be kept in the refrigerator, covered, for up to a week. Place the spinach and watercress in a large bowl. Pour some of the vinaigrette on top and toss. Top with the chopped caramelized pecans and sprinkle the scallions over the top. Drizzle some more vinaigrette on top.

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Cut leaves and soft stems from the spinach. Soak in a bowl of cold water for about 5-10 minutes. Slice the onions, mince the garlic and dice the tomatoes. Set aside. Remove callaloo from water, drain and chop. Cook bacon until crispy; add onions, garlic, thyme and stir for about a minute. Add tomatoes, scotch bonnet pepper and smoked paprika.